Description
A bright and comforting soup featuring cheese tortellini, fresh kale, and a zesty lemon-infused broth. A nutrient-dense meal that balances richness with citrus acidity.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 10 oz refrigerated cheese tortellini
- 3 cups chopped kale, stems removed
- 1 fresh lemon (juiced and zested)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent, then stir in garlic for 1 minute.
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
- Add the cheese tortellini to the broth and cook according to package directions (about 5-7 minutes).
- Stir in the chopped kale during the last 2 minutes of cooking until wilted.
- Remove the pot from heat. Stir in the fresh lemon juice and lemon zest.
- Season with salt and pepper. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired